#7 / 1,368 - Müller-Thurgau: A German Classic and Export hit
Have you tried a good Müller-Thurgau? Let me know in the comments!
Wine tasted by VDP. Weingut Böhme & Töchter, Saale-Unstrut, Germany
https://www.wine-searcher.com/find/boheme+tochter+muller+thurgau+trocken+saale+unstrut+germany?srsltid=AfmBOorm0ylFYDIhEUpbGCVF5TzNS_18ca7i_ZGO-ptDDOqlt0WK-DpY
Project Inspired by:
Jancis Robinson / Julia Harding / José Vouillamoz: Wine Grapes (2012).
https://amzn.to/4niaJ7M (Affiliate Link)
José Vouillamoz: Swiss Grapes (2020).
https://amzn.to/44EYFF8 (Affiliate Link)
Links
Müller-Thurgau at the German Wine Institue:
https://www.winesofgermany.com/our-wine/grape-varieties/grape-variety/104/m%C3%BCller-thurgau
Müller-Thurgau in the VIVC:
https://www.vivc.de/index.php?r=passport%2Fview&id=8141
Wine tasted by VDP. Weingut Böhme & Töchter
https://www.wine-searcher.com/find/boheme+tochter+muller+thurgau+trocken+saale+unstrut+germany?srsltid=AfmBOorm0ylFYDIhEUpbGCVF5TzNS_18ca7i_ZGO-ptDDOqlt0WK-DpY
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Müller-Thurgau has for many years been a low quality and high yielding grape, especially in Germany, where it was used for liter wines with residual sugar and Liebfrauenmilch. However, young winemakers are trying to change this and take the grape serious again. This fairly common grape variety is predominantly found in Germany, where its 10,000 hectares account for 10% of the German vineyard area. But we also find plantings in Alto Adige, Luxembourg, Eastern Europe, New Zealand, the US, or even Japan.
It was crossed in 1882 by Hermann Müller, a Swiss breeder working at the Geisenheim research center in Rheingau, Germany. Müller came from the Swiss canton Thurgau, thus the name of his crossing became Müller Thurgau. He himself indicated that it was a cross of Riesling and Silvaner, thus the name “Rivaner” is often used for Müller-Thurgau especially in the Mosel and Luxembourg. However, genetical analysis has proven (Dettweiler 2000) that it in fact is a cross of Riesling and Madeleine Royale, a today insignificant 19th century grape.
Wines are low in complexity with aromas of green apple, green pear, citrus, and a light minerality. The structure often provides medium-plus acidity, and in case of dry wines a light body with medium alcohol levels. Often without tannins, but natural winemakers are increasingly using it for orange wine production.
